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Pound the garlic, coriander root and salt in a mortar and pestle.
Add the chilli, sugar, turmeric and curry powder and pound to a fine paste.
Add the fish sauce to the paste and marinate the chicken for two hours.
Heat a little vegetable oil in a wok, add the chicken and fry until a good crust forms.
Reduce the heat and continue stir-frying until the chicken is cooked through.
Arrange the cooked chicken on a serving plate and spoon the coconut milk over the top. Serve with fresh lime, coriander and steamed jasmine or sticky rice.
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